猪骨髓浸膏生产技术研究  

Study on the Production Technology of Pig Bone Marrow Extract

作　　者：豆海港[1] 杨改[1] 曹徳玉 苑建伟 DOU Hai-gang;YANG Gai;CAO De-yu;YUAN Jian-wei(Zhoukou Vocational & Technical College,Zhoukou 466001,China)

机构地区：[1]周口职业技术学院,河南周口466001

出　　处：《中国调味品》2019年第4期123-125,共3页China Condiment

基　　金：周口职业技术学院重点攻关项目(zzy1809)

摘　　要：以新鲜猪骨为原料,采用单因素及正交试验对酶解影响因素进行了研究,确定了复合酶的酶解条件:加酶量为3g/100g,酶解时间为2h,酶解温度为55℃,pH为5.5。酶解物与其他原辅料进行热反应,采用正交试验方法和感官评定研究了热反应的最佳条件:50g白砂糖、40g水解植物蛋白液、40g葡萄糖、40g酵母膏、80g味精、30g L-半胱氨酸、50g乳糖、200g洋葱、100g生姜、20g维生素B1、100g酶解物、250g水。反应温度100～105℃,常压回流2h,在此条件下,制备的猪骨髓浸膏肉感强,肉味浓郁。Using fresh pig bone as the raw material,the factors affecting enzymatic hydrolysis are studied by single factor and orthogonal test,and the enzymatic hydrolysis conditions are determined as follows:the additive amount of enzyme is 3 g/100 g,the enzymatic hydrolysis time is 2 h,the enzymatic temperature hydrolysis is 55℃,and the pH is 5.5.The enzymatic hydrolysate is thermally reacted with other raw materials.The optimal conditions of thermal reaction are studied by orthogonal test and sensory evaluation as follows:white sugar is 50 g,hydrolyzed vegetable protein is 40 g,glucose is 40 g,yeast extract is 40 g,MSG is 80 g,L-cysteine is 30 g,lactose is 50 g,onion is 200 g,ginger is 100 g,V B 1 is 100 g,hydrolysate is 100 g,water is 250 g.The reaction temperature is 100~105℃,and it is refluxing at atmospheric pressure for 2 h.Under these conditions,the prepared pork bone marrow extract has strong meat taste and rich meat flavor.

关 键 词：骨髓 酶解 热反应 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]